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Enchilada Sauce
Super simple and full of sweet spice! Makes the perfect amount for a 9"x13" pan of enchiladas.
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Course:
Main Course
Cuisine:
Mexican
Keyword:
Sauce, spicy
Servings:
2
Cups
Calories:
655
kcal
Ingredients
2
tablespoon
vegetable oil
or canola
2
tablespoon
all-purpose flour
or GF flour blend
¼
C
chili powder
1
teaspoon
garlic powder
1
teaspoon
salt
½
teaspoon
cumin
½
teaspoon
onion powder
½
teaspoon
Italian seasoning
or oregano
2
C
chicken stock
or vegetable stock
Instructions
In a large pan over medium heat add oil and allow to heat for 1 minute.
Add in flour and whisk.
Add all seasonings and whisk again.
Slowly pour in the chicken or vegetable stock and whisk until no lumps remain.
Lower heat and allow sauce to simmer for 10 minutes until slightly thickened. Stir occasionally to keep from burning.
Add hot sauce onto enchiladas or put in an airtight container in the refrigerator for up to two weeks.
Notes
Often I make a double batch of this amazing enchilada sauce and keep half in the freezer for future use.
Nutrition
Calories:
655
kcal
|
Carbohydrates:
62
g
|
Protein:
22
g
|
Fat:
43
g
|
Saturated Fat:
26
g
|
Cholesterol:
14
mg
|
Sodium:
3987
mg
|
Potassium:
1750
mg
|
Fiber:
22
g
|
Sugar:
12
g
|
Vitamin A:
17581
IU
|
Vitamin C:
2
mg
|
Calcium:
245
mg
|
Iron:
13
mg